Paprika Goulash recipe and for afters Hazelnut Cake recipe from the new UK magazine Landlust

As promised earlier in the week, I'm sharing a couple of the recipes that featured in the brand new Landlust magazine which launched in the UK yesterday and tempted me to make them!

If you missed my post on my thoughts of the new magazine you can see it HERE

I can totally recommend the first recipe as we all enjoyed it last Sunday.and it is perfect for this time of year....
Paprika Goulash - courtesy of Landlust magazine

Posted with permission from Landlust

Serves 4

Ingredients:
1 kg stewing steak
salt and pepper
1 tbsp sweet paprika
1 tbsp hot paprika
5 onions (although I only used 2)
2 tbsp tomato puree
250 ml full bodied red wine
500 ml beef stock
1 red pepper
1 yellow pepper
1 potato
sugar
FOR THE PASTE:
1 tbsp sweet paprika
1 sml garlic clove
2 sprigs of marjoram
pinch of ground caraway and cayenne pepper
PLUS:
1 tbsp flour for dusting and 2 tbsp oil for searing

Put the meat in a large bowl and season it well with salt, pepper and both types of paprika.
Dust with flour and mix thoroughly.
Heat oil in a large saucepan and brown meat on all sides.
Add onions and continue cooking.
Add tomato puree and brown at a medium heat.
Deglaze with win until the contents almost sticks to the bottom of the pan. Repeat process until it has turned a rich, dark colour.
Add the rest of the wine and the beef stock and bring to boil.
Cover and leave to simmer over a low heat for 1 1/2 hours.
Wash and halve the bell peppers, remove seeds and cut into pieces.
Wash, peel and finely grate the potato.
Add both to the goulash.
Continue cooking for another 30-45 minutes.

For the paste
Blend paprika with 1 tbsp of cold water.
Peel the garlic clove finely.
Wash marjoram, shake dry, pull of laves and chop.
Blend all ingredients with caraway and cayenne pepper to make a smooth paste.

Take lid of goulash and let it boil down for another 10 minutes until the consistency is creamier and smoother.
Towards the end of the cooking time, add the fiery paste and season with salt, a pinch of sugar and freshly ground pepper.
Serve with wide noodles or paste.

Here's the final product, yum yum !!  It really does taste as good as it looks x

For afters we couldn't resist making and try out their...
Hazelnut Cake with a twist!

Posted with permission from Landlust
Ingredients:
250 g soft butter
200 g caster sugar
2 level tsp vanilla sugar
pinch of salt
4 eggs
250 g plain flour
1 tsp baking powder
250 ground hazelnuts
PLUS
butter to grease the tin, 75 g each of dark and milk chocolate for glazing

Pre-heat oven to 175oC fan for 50 minutes
For a Gugelhupf or Bundt tin (although we used a normal round cake tin)

Grease the tin.
Whisk butter, sugar, vanilla sugar and salt until light and fluffy.
Add eggs, one by one.
Combine flour and baking powder.
Fold the nuts and the flour mixture into the butter.
You can also flavour the batter with 2 cl brandy or rum (although we didn't)
Cook and when done leave to cool before turning out.

For the glaze
Break the chocolate roughly and melt in a double boiler .
Pour the glaze over the cake and spread evenly.

The delicious Hazelnut Cake before the glaze.

After the glaze.

BUT THEN MY SON CAME OVER WITH HIS LEFT OVER HALLOWEEN SWEETS!! 

Still tasted extremely nice though :-)

I mentioned in my earlier post this week that I spent Sunday afternoon baking, here's one batch of  biscuits I made too, thanks to Landlust magazine for the inspiration I needed x

Hazelnut Biscotti

Landlust is priced at only £4.00

Hits your shelves 5th November

Next issue will be available 22nd March

For more information you can visit their website 











Posted with permission from Landlust

Sharon x

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